Salads and Sides/ Under 30 Minute Meals/ Vegan Recipes

Lentil Salad with Sweet Peppers

Lentil Salad with Sweet Peppers by 2sistersrecipes.com

Lentil Salad with Sweet Peppers is easily made with cooked lentils tossed with finely chopped sweet peppers and red onion and dressed with a tangy fresh tasting lemon vinaigrette.  This lentil salad with sweet peppers is very light and healthy, and makes a colorful and flavorful dish to serve anytime!

The other day, our mom made this lentil salad and decided to serve it as light meal for lunch.  It was very light, fresh tasting and delicious!  To our surprise, lentil salad with sweet peppers is loaded with vitamins, folate and are a great source of iron and fiber too!

Lentils have a wonderful earthy flavor to them and can be added to soups and salads all year long.

Lentil Salad with Sweet Peppers by 2sistersrecipes.com

Best part, this lentil salad is very versatile and very easy to make.  They’re cooked in a short amount of time, and you can toss them with just about anything your heart desires.  The sweet colorful peppers  our mom used are easily chopped into tiny pieces along with a red onion to give this salad some texture, color and flavor.

We love lentils in soups but  never imagined in a salad until now.  Making a lentil salad like this one, is refreshingly different!

Lentil Salad with Sweet Peppers can be served alone, or served as a side to compliment an entree like chicken or fish and you’ll have a terrific meal!   Great to pack and take with you to work for lunch too.  Try this lentil salad!

Enjoy!

Lentil Salad with Sweet Peppers
Author: 
Recipe type: Salad / Side
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Lentil Salad with Sweet Peppers is easily made with cooked lentils tossed with finely chopped sweet peppers and red onion and dressed with a tangy fresh tasting lemon vinaigrette. This lentil salad with sweet peppers is very light and healthy, and makes a colorful and flavorful dish to serve anytime!
Ingredients
  • 1 cup of dried Lentils
  • 4 cups of water or vegetable broth
  • 1 Tbsp. of extra virgin olive oil
  • 1 Tbsp. of red wine vinegar
  • 2 Tbsp. of fresh squeezed lemon juice
  • 6 Mini Sweet Peppers- yellow, red and orange- finely chopped
  • ¼ cup red onion- finely chopped
  • 2 Tbsp. fresh parsley- finely chopped
  • Salt and pepper to taste
Instructions
  1. In a medium pot, bring 4 cups of water or chicken broth to a boil.
  2. Slowly add 1 cup of lentils. Reduce the heat to low, and simmer until the lentils are tender to the bite, about 15 to 20 minutes.
  3. Do not overcook them. Pour them into a colander and drain all the liquid. Transfer to a salad bowl. Set aside to cool for a few minutes.
  4. Meanwhile, add the colorful peppers, red onion, lemon juice, red wine vinegar, olive oil, and fresh parsley.
  5. Season with salt and black pepper to taste.
  6. Gently toss and refrigerate for one to two hours to marinate before serving. Serve chilled or at room temperature.
  7. Serves 4 to 6

 

Thanks for stopping by!

xo Anna and Liz

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2 Comments

  • Reply
    Joanne
    August 11, 2011 at 11:14 am

    Bean salads are high on my list of perfect lunch foods lately and this one looks super fabulous!

  • Reply
    nancy at good food matters
    August 11, 2011 at 1:21 pm

    Lentils are so protein-rich; it's great to have another tasty recipe for them.
    I love those mini sweet peppers–the flecks of yellow, red, and orange are so appealing in the salad.

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